Cook it: Veggie Chilli and Cornbread

Veggie Chilli and Cornbread

chili

Autumn food! I’m kinda glad that the weather is cooling, after a summer munching salads we’re ready to change our mealplan around and add in some different dishes – and warming autumn food is so tasty! One of our favourite dishes is a quick and easy chilli recipe. I fiddle the recipe around a little each time, depending on just what canned beans I have in stock. Sometime we add in some finely diced carrots too. Usually we serve it with brown rice and some freshly baked cornbread. 

It’s a great meal to make, warming for those cool autumn evenings, nice and filling and healthy to boot. It cooks fairly quickly so can be thrown together at the end of the day in time for dinner, or easily made in the morning and heated back through at meal time. Cornbread is so tasty, easy to make and the best side to chilli in my opinion!

Here’s the how to:

[yumprint-recipe id=’1′] 

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